In honor of Gustavo Fring’s “piquant” and “zesty” Chilean fried chicken made for a Mexican clientele, I filled tortillas with shredded spicy fried chicken and melted Monterey Jack, and topped them with a traditional Chilean fresh minced pepper condiment called pebre.

I heated and puffed up each of the tortillas — made in New Mexico! — in a hot dry skillet.

For the fried chicken, I went to Los Pollos Popeye-os and bought a mix of spicy white and dark meat. I didn’t go too spicy with the pebre, for which I used fresh Serrano and little hot red peppers that look like habañeros, but are slightly under jalapeño-hot. Click here for my pebre recipe.